Gluten-Free Goes Glam in This Chocolate and Tahini Tart

Yahoo Food Recipes

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Aran Goyoaga of Cannelle et Vanille makes gluten-free look glamorous with a silky smooth chocolate mousse cake swirled with creamy tahini.

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Photo: Aran Goyoaga

By Aran Goyoaga of Cannelle et Vanille

Gluten-Free Chocolate and Tahini Tart
Makes a 7-inch tart

For the chocolate pastry:
1 cup (140 grams) superfine brown rice flour
2 tablespoons (20 grams) potato starch
2 tablespoons (15 grams) tapioca starch
2 tablespoons (10 grams) Dutch-processed cocoa powder
¼ teaspoon salt
8 tablespoons (115 grams) unsalted butter, cold and diced
½ cup (125 milliliter) ice cold water

For the chocolate and tahini mousse:
10 ounces (300 grams) bittersweet chocolate (I used 64 percent)
1 tablespoon tahini
1 ½ cups (375 milliliter) heavy cream

Make the chocolate pastry: Place the first five ingredients in the food processor and pulse a couple of times to combine. Add the butter and pulse 10 times until the butter is cut into pea-sized pieces. Add the ice water while pulsing. You might not need all of it, so reserve a couple of tablespoons. The dough should stick together when pressed, but not be too wet.

Form the dough into a disk, wrap it in plastic wrap, and flatten it a bit with your hand. Refrigerate the dough for about 1 hour.

Roll out the dough to about ¼ to 1/8-inch thickness and fill a 7-inch tart mold with it. If the dough cracks, don’t worry, just pinch it back together. It might happen if it’s too cold. Return the tart mold to the refrigerator for another 20 minutes.

Preheat oven to 350°F (180°C). Cover the pastry with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 20 minutes, remove parchment and beans, and finish baking for another 8 minutes. Let the tart cool.

Make the chocolate and tahini mousse: In a heatproof bowl, melt the chocolate and tahini together over a water bath. Let it cool to room temperature.

Whip the heavy cream to soft peaks. Add the cooled chocolate into the cream and fold together until smooth. Work quickly and make sure not to over fold it, or the mousse will break.

Assemble the tart: Transfer the mousse to a pastry bag fitted with a plain tip and fill the tart mold, or simple spoon the mousse into the mold. Chill the tart for 30 minutes and serve.

More show-stopping tarts:

Matcha Madness: Matcha Coconut Custard Tart with Chocolate Crust

Oreo Tart Recipe From ‘Glazed & Confused’

Lemon Curd Tart Recipe from 'Short Stack’